May is approaching. Jiangnan is gradually entering the plum rain season, and the northern regions have also gained a touch of damp-heat. In this season, vegetation is lush and all things flourish, and people's appetites grow stronger along with the warming weather. Seasonal fruits and vegetables are abundant in the streets and alleys, and when relatives and friends gather, it is hard to resist eating a few extra bites. But have you noticed that the more you eat, the more uncomfortable your stomach becomes? Bloating, belching, and even a dull ache — these signals are actually the body gently reminding you that the spleen and stomach's transforming and transporting functions are already somewhat strained.
In traditional Chinese medicine, it is said that "the spleen governs the long summer." May falls at the junction of spring and summer, when dampness gradually becomes heavier, and the spleen and stomach are inherently prone to being trapped by dampness. If at this time one further indulges in cold and raw foods, greasy foods, or eats to excess on a whim, the burden on the spleen and stomach will multiply. Clinically, there are indeed many people who come for consultation due to food stagnation in this season. They often present with a slightly yellow complexion, a thick and greasy tongue coating, and a sticky, unpleasant sensation in the mouth. This is not some difficult or complicated disease, but if not attended to promptly, a small problem can drag out into a big trouble.
What Are the Causes — Why Is It Easy to Overeat and Fail to Digest in This Season
The Huangdi Neijing states: "When food and drink are doubled, the intestines and stomach are injured."> These brief eight characters reveal the fundamental cause of food stagnation. In May, as the weather gradually heats up, the body's yang qi floats outward, while the internal spleen and stomach become relatively deficient and cold. You may have had this experience: when it is hot, you crave cold, refreshing foods even more, but as soon as cold drinks enter, the stomach immediately feels "blocked." This is precisely because the spleen and stomach's transforming and transporting capacity is somewhat weakened in a damp-heat environment, and when excessive food is added on top — especially hard-to-digest meats and glutinous rice foods — it easily leads to food stagnation.
Clinically, food stagnation in this season is mostly seen in two situations: first, eating too much at dinner, when yang qi withdraws inward at night and the spleen and stomach's transformation is slower, causing food to remain in the middle jiao; second, constant snacking, especially on melon seeds, peanuts, and sweets, which seem like small amounts but invisibly increase the burden on the spleen and stomach. Over time, not only does abdominal distension persist, but sleep may also be affected, and even bad breath, constipation, or alternating diarrhea may occur.
Disease Location and Nature — Where Exactly Does Food Stagnation Cause Harm
The disease location of food stagnation is mainly in the middle jiao — the spleen, stomach, and large intestine. But on closer examination, one must distinguish deficiency from excess. In excess patterns, mostly seen in the early stage of food accumulation, food stagnates in the stomach cavity, manifesting as epigastric and abdominal distension, belching with foul odor and acid regurgitation, and unsmooth or foul-smelling stool like rotten eggs. In deficiency patterns, mostly seen in those with a constitutionally weak spleen and stomach, or those with recurrent food stagnation, it manifests as postprandial abdominal distension, fatigue and lack of strength, and loose stools. Clinically, one must first distinguish whether excess or deficiency predominates, as the directions of regulation differ between the two.
In terms of disease nature, food stagnation often concurrently involves dampness, heat, or cold. When dampness is heavy, the tongue coating is thick and greasy like accumulated powder; when it transforms into heat, there is dry mouth and bitter taste, with sticky and unsmooth stool; when cold congeals, the person prefers warmth and pressure, and feels relief with heat. These different manifestations determine differences in care approaches. For example, for the same overeating and indigestion, some people are suited to using substances that promote digestion and remove stagnation, while others need to warm the middle and fortify the spleen — they cannot be treated as one and the same.
When speaking of the middle jiao's spleen and stomach, one cannot fail to mention an acupoint in traditional Chinese medicine theory that has an extremely close relationship with the stomach organ — Zhongwan. Zhongwan, also known as Taicang and the stomach's Front-Mu point, belongs to the Ren Mai, and is the Front-Mu point of the stomach and the Fu meeting point of the Eight Meeting Points. It is located on the anterior midline of the upper abdomen, 4 cun above the umbilicus. It is a special acupoint where stomach qi converges in the abdomen. The ancients believed that by observing the cold-warmth and softness-hardness of the Zhongwan area, one could understand the rise and decline of stomach qi. The Huangdi Neijing already contains records about Zhongwan, and later generations of physicians often regarded it as one of the important indicators of spleen and stomach function.
Disease Progression and Outcome — Small Food Stagnation Can Trigger Big Problems
If food stagnation is not intervened upon, how will the disease progress? In mild cases, there is recurrent abdominal distension and poor appetite, affecting nutrient absorption; in severe cases, food accumulation transforms into heat, which can cause low-grade fever, restlessness, and disturbed sleep at night. Children are especially sensitive — food stagnation is often the "trigger" for colds and coughs — this is the meaning of the saying "without accumulation, there is no gan syndrome."
Even more worthy of vigilance is that long-term food stagnation damages the yang qi of the spleen and stomach, leading to a further decline in transforming and transporting function. At this point, even if one does not eat much, there is still a feeling of distension that will not resolve, forming a vicious cycle. Clinically, if some individuals simultaneously present with a sallow complexion, soft and loose muscles, and sweating on slight exertion, they may belong to the pattern of spleen deficiency with accumulation, and should not be treated with pure dispersion and guidance alone, but rather with both fortifying the spleen and promoting digestion simultaneously.
The Jingui Yaolüe mentions: "Those who treat disease before it arises, when seeing liver disease, know that the liver will transmit to the spleen, and should first fortify the spleen."> Although this speaks of liver disease, it also reveals the wisdom of "preventing minor issues from developing." In dealing with food stagnation, one should likewise give sufficient attention before it develops into a larger problem.
Care Approaches — Follow the Season and "Reduce the Burden" on the Spleen and Stomach
The core approach to caring for food stagnation lies in "reducing the burden" rather than "attacking aggressively." In May, when the weather is damp-heat, the diet should be light and easy to digest, appropriately increasing some ingredients with aromatic dampness-transforming properties, such as chenpi (dried tangerine peel), sharen (Amomum fruit), and baibiandou (white hyacinth bean), which help awaken the spleen and stomach. However, it should be noted that the usage and dosage of these ingredients must be determined by a licensed traditional Chinese medicine practitioner based on individual constitution, and one should not use them in large amounts on one's own.
For occasional food stagnation, one may try walking after meals, or gently massaging the abdomen, preferably in a clockwise direction. But if abdominal distension persists without resolution, or is accompanied by pain, fever, vomiting, and other manifestations, one should promptly consult a formal medical institution, where a licensed traditional Chinese medicine practitioner will provide treatment based on pattern differentiation. Clinically, for the same food stagnation, some people need to promote digestion and remove stagnation, some need to fortify the spleen and harmonize the stomach, and still others need to clear heat and transform dampness — this precisely reflects the pattern-differentiation thinking of "treating the same disease with different methods" in traditional Chinese medicine.
In addition, good eating habits are better than any regulatory method. Chew carefully and swallow slowly, eat until seven-tenths full at each meal, and dinner especially should not be too heavy. This may seem simple, but it is the most fundamental principle for caring for the spleen and stomach. You might as well start today by paying attention to your state while eating: are you truly hungry, or is it just your mouth that is lonely?
Frequently Asked Questions
Q: Are food stagnation and indigestion the same thing?
A: In traditional Chinese medicine, "food stagnation" focuses more on food remaining undigested, often accompanied by belching with foul odor, acid regurgitation, and abdominal distension; while "indigestion" has a broader scope and may involve gastric acid, motility, emotions, and many other factors. The two overlap but are not completely equivalent.
Q: Why do some people feel their stomach is actually more comfortable after eating something cold?
A: This may be a manifestation of "stagnant heat in the stomach," that is, after food accumulation transforms into heat, the hot nature prefers cold. But if this continues long-term, it will instead damage spleen yang, leading to a mixture of cold and heat. This situation is not uncommon in clinical practice and requires careful differentiation by a licensed traditional Chinese medicine practitioner.
Q: Can digestion-promoting substances like hawthorn and malt be taken long-term?
A: Not recommended. Substances that promote digestion and remove stagnation are suitable for the early stage of food stagnation or excess patterns. Long-term use may consume and damage healthy qi, and instead affect spleen and stomach function. Especially for those with spleen and stomach deficiency, they should be used rationally under the guidance of a physician.
Q: Is food stagnation related to emotions?
A: Very closely related. Traditional Chinese medicine holds that "liver wood restrains spleen earth." When emotions are unsmooth and stress is high, liver qi becomes depressed and bound, which most easily affects the spleen and stomach's transforming and transporting functions. This is also why some people experience stomach bloating when nervous and loss of appetite when anxious.